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    Roll Your Own

    Dallas 'burb bags gourmet cinnamon roll shop of Shark Tank fame

    Teresa Gubbins
    Apr 22, 2015 | 1:04 pm

    Here's a reason to move to Southlake: It'll be the first city in Texas to welcome a branch of Cinnaholic, a gourmet cinnamon roll bakery that was featured on Shark Tank in 2014.

    Cinnaholic occupies a unique niche: It's a custom cinnamon roll concept, with more than 30 frosting flavors and nearly two dozen toppings. You select a frosting such as maple or Irish cream, then add toppings such as fresh berries, nuts or gingersnap cookies. Everything is dairy-free, lactose-free, egg-free and cholesterol-free — which means Cinnaholic is also vegan.

    "We don't have a sign that says it's a vegan cinnamon roll," says co-owner Florian Radke. "Our big thing is that we're the first and only custom gourmet cinnamon roll shop."

    The company was launched in 2009 by baker Shannon Radke and her husband, Florian, in Berkeley, California. The Southlake branch, which will open this summer in the Wyndham Plaza at 2704 E. Southlake Blvd., is part of a first round of 10 new stores that also includes locations in Maryland, Delaware and North Carolina.

    Florian says their journey has been a wild ride, as they went overnight from a tiny shop in the Bay Area to a nationally known brand.

    "We opened our store in Berkeley, with the idea to see how it worked out," he says. "Suddenly we were on national television. While we were watching the episode, we could see the traffic growing on our website where it was almost freaking us out."

    Following Shark Tank, they were flooded with inquiries from people who were interested in the concept and found a group who could help them expand organically.

    Although their products are vegan, that's almost secondary, Florian says.

    "If you go into our store in Berkeley, we don't have a sign that says it's a vegan cinnamon roll," he says. "Our big thing is that we're the first and only custom gourmet cinnamon roll shop, with frosting flavors and toppings. We're like a Cold Stone Creamery for cinnamon rolls."

    He says they're also part of a trend toward more high-quality desserts.

    "It's similar to the doughnut shops, where you spend money on one treat," he says. "This is a cinnamon roll made to order made just for you. It's pricier than the competitors you see at the mall, but it's a better product. And then we also cater to the people with dairy and egg allergies.

    "We get a lot of moms with kids that can't have dairy. But then we have customers who have no idea it's vegan at all."

    Cinnaholic lets you customize your cinnamon rolls with frostings and toppings.

    Cinnaholic cinnamon roll
    Photo courtesy of Cinnaholic
    Cinnaholic lets you customize your cinnamon rolls with frostings and toppings.
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    Omakase News

    Downtown Dallas restaurant Sauvage expands with new dining twist

    Teresa Gubbins
    Dec 5, 2025 | 5:56 pm
    Sauvage
    Sauvage
    Sauvage

    A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

    The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

    While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

    "We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

    They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

    Last week’s menu consisted of:

    • dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
    • foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
    • jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

    The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

    You can make a reservation on Tock, or just walk in and grab a seat.

    Caviar
    They've also added a new version of their classic menu: no caviar.

    "Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

    Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

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